Chicken Breasts Recipes
chicken breasts recipes
Ingredients for this spinach stuffed chicken breasts:
• 1 cup butter.
. £ cups of chopped spinach.
• 3 cloves minced garlic.
• 2 tbsp. chopped fresh parsley.
• • 12 fresh basil leaves.
• • 1/4 tsp of mix dried herbs.
• • 1/4 tsp. Salt.
• • 1/8 tsp. Fresh ground black pepper.
• • 6 whole chicken breasts, boned and skinned.
• • 2 eggs, beaten.
• 1/2 a cup of flour in med size bowl.
• 1-1/2 cups dry bread crumbs.
Chicken Breasts recipes directions
In large heavy duty frying pan melt butter and sauté garlic until tender.
Remove from heat and add parsley, dried herbs, salt, and the black pepper, then put into a small dish and place in refrigerator until it sets hard.
Pound chicken breasts until about 1/4" thick so that it will fold over easily.
Divide butter mixture into 6 hard portions then place a portion into the centre of each chicken breast.
Roll and fold over the chicken around the butter to contain and close into a parcel completely.
Into shallow bowl, whip eggs with 2 tbsp. water, and cover each parcel of chicken with the egg mixture.
Then place each parcel of chicken into flour, back into egg mixture, then into bread crumbs.
Cover and refrigerate coated chicken bundles for a couple of hours.
Preheat your oven to 400 degrees F to roast the stuffed chicken breasts. Place chicken parcel onto baking foil sheet and fold up the sides to form a simple tray format.
. Rost at 425 degrees F for 20-25 minutes until chicken is golden brown (do not cut into chicken pieces of test - butter will run all over).
Serve immediately, pre-warn your diners to take care the hot butter in the centre of the chicken bundles. Is very hot.
Serves 4/ 6 persons
This dish can be served with rice and some steamed or crisp boiled green vegetables, broccoli peas or green beans.
In the summer you could serve this dish with a green herb salad.